Aloo Potol Diye Macher Jhol

Aloo Potol diye Macher Jhol, a light fish curry cooked with chunks of potatoes and pointed gourd! This is a signature Bengali fish curry and for sure a comfort dish!

Macher Jhol, a must for fish-eating Bengalis

Bengalis are inseparable from their bowl of Macher Jhol, the popular runny Fish curry along with a plate full of rice and this Jhol has several variations available. In fact, Every Bengali family has their own recipe of Jhol available which tastes almost similar .

Recipe Variation

We love our Macher Jhol with the addition of different veggies and potato plays a major role in this deadly combination of Fish and veggies. Potol (Pointed Guard or Parwal) is mostly used during Summer and Cauliflower in Winter as part of Macher Jhol. We sometimes prepare a mix-veg Jhol that is dominated with the use of a spice paste of Cumin Seed-Coriander Seed-Black Pepper and that Jhol is considered a comfort food especially when the stomach is upset 😈 .

Aloo Potol diye Macher Jhol, a must if your stomach is upset

This Pet Kharaper Jhol is quite popular at my ancestral house in Kolkata and to date, it is prepared as part of lunch as Baba, Jethu and my other family members need it at least thrice a week to clean their stomachs:lol: .

I don’t like that Mixed Jhol at all and especially the color. However, Normal Aloo Potol diye Macher Jhol (light fish curry with Potato and Pointed Guard) is a favorite of mine. The basic difference between Pet Kharaper Jhol and Normal Macher Jhol is the use of Onion. Onion is never used as part of the comfort Jhol while recipes like Aloo Potol diye Macher Jhol or Aloo Phulkopi Diye Macher Jhol require Onion for flavor.

Tips: Aloo Potol diye Macher Jhol

Though Aloo Potol diye Macher Jhol is mostly prepared as part of lunch. However, I prefer to make it as a side dish for dinner since we mostly have our lunch in the office. The little one prefers simple chicken stew or veg soup for lunch. Cooking after returning from the office, especially during summer in North India is nothing but tedious and that’s why I prefer to make single but filling dishes as condiments to our Rice or Roti this dish is one of the commonest preparation that I made.

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Aloo Potol Diye Macher Jhol

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Aloo Potol diye Macher Jhol is a runny fish curry prepared along with Potatoes and Pointed Gourd. This is a signature Bengali fish curry

• Author: Debjani Chatterjee
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 6 People 1x
• Category: Fish
• Method: cooking
• Cuisine: Bengali

Ingredients

Scale 1x2x3x

• 6 pieces Rohu Fish/ Rui Mach (I have used Fish chunks with Bones)
• 3 Potato
• 3 Pointed Gourd
• 1 Onion
• 1 Tomato
• 1 Tsp. Ginger Paste
• 1 Tsp. Garlic Paste
• 2 Bay leaf
• ½ Tsp. Cumin Seed
• 1 Dry Red Chili
• 1 Tsp. Cumin Powder
• 1 Tsp. Coriander Powder
• 1 Tsp. Bengali Garam Masala Powder
• 2 Tsp. Turmeric Powder
• 1 Tsp. Red Chili Powder
• 1 Tsp. Sugar
• 1 Tsp. Salt or to taste
• 4 Tbsp. Mustard Oil
• ½ Tsp. Ghee/ Clarified Butter

Instructions

1. Wash Fish Pieces thoroughly.
2. Rub some salt and turmeric powder and leave those for 10 minutes.
3. Cut Potatoes into halve after removing the skin.
4. Cut Pointed Gourds into halve without removing the skin.
5. Thinly slice Onion and make a puree of Tomatoes or just chop roughly.
6. Now heat Mustard Oil in a Deep bottom Pan and fry fish pieces in medium flame until they turn golden brown in color.
7. Strain fried fish from Oil and keep aside.
8. In the same oil fry both Potatoes and Pointed Guard separately and keep those aside after frying.
9. Temper remaining oil with Dry Red Chili, Bay leaf, and Cumin Seed.
10. Add chopped Onions and fry in medium flame until onions turn light brown.
11. Add Ginger-Garlic Paste and chopped/ pureed tomatoes.
12. Cook until oil separates from the mixture.
13. Add little water if required.
14. Now add Salt, Sugar, Turmeric Powder, Chili Powder, Cumin Powder, and Coriander Powder.
15. Cook for around 5 minutes on low flame.
16. Now add fried Potatoes and fried Pointed Gourd and coat those with the spices using a spatula.
17. Add 3-4 Cups of Water and cover the Pan with a lid.
18. Cook on high flame for around 5-7 minutes or until Potatoes are cooked completely.
19. Now add fried fish and cook for 2-3 minutes sprinkle Bengali Garam Masala and mix.
20. Add some more water if required.
21. Adding Ghee is completely optional but gives amazing flavor to Aloo Potol diye Macher Jhol.

Notes

Instead of Rehu fish, you can use Katla or Salmon or any fish with big bones.

Nutrition

• Serving Size: 150g
• Calories: 335
• Sugar: 4.2g
• Sodium: 839mg
• Fat: 13.5g
• Saturated Fat: 2.3g
• Carbohydrates: 23.7g
• Fiber: 3.8g
• Protein: 29.6g
• Cholesterol: 49mg

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Let's connect over Maacher Jhol!

I would love to see a picture if you are making it following my recipe. You can share here at dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.

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About Debjani Chatterjee Alam

I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

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